I made these a long, long time ago (same galaxy). Pretty sure I used those fun, striped cupcake cases that looked straight out of an ice cream parlour. This time, I’m bringing them into the modern day with a glow-up, baking the cake right in stainless steel ice cream coupes. They’re retro, stylish, and make these cupcakes feel a little bit fancy.

The recipe is Donna Hay’s original (because you can’t go wrong with Donna), and while the ice cream is a touch sweet for me, it’s still a total showstopper. Honestly, these are perfect for a dinner party, they look impressive, taste incredible, and best of all… they won’t melt.

If you give them a go, tag me, I’d love to see your version! 🍦💖

Ice-Cream Sundae Cupcakes with Fairy Floss Buttercream

Donna Hay

Servings 10

Print Recipe

Ingredients

  

• 330ml milk
• 40g malted milk powder
• 220g caster sugar
• 175g brown sugar
• 1 teaspoon vanilla extract
• 250g unsalted butter, chopped
• 200g dark chocolate, finely chopped
• 2 eggs
• 265g self raising flour, sifted
• 35g Dutch cocoa, sifted
• store-bought chocolate topping and maraschino cherries, to serve

Fairy Floss Buttercream

• 200g rose-flavoured fairy floss
• 60ml milk
• 250g unsalted butter, softened
• 320g icing (confectioner's) sugar mixture, sifted

Instructions

 

• Preheat oven to 160°C.
• Place the milk, malt, both sugars and vanilla in a bowl and whisk to combine.Place the butter and chocolate in a saucepan over low heat and stir frequently until melted and smooth. Add the chocolate mixture and eggs to the milk mixture and whisk to combine. Add the flour and cocoa and whisk until well combined. Spoon the mixture into 10 ice-cream cups / oven proof ramekins / cupcake cases and bake for 45 minutes, or until a skewer inserted comes out clean. Place on a wire rack and allow to cool completely.
• To make the buttercream, place the fairy floss in the bowl of an electric mixer, add 2 tablespoons of the milk and beat until the fairy floss has dissolved. Add the butter and icing sugar and beat for 10-12 minutes or until pale and fluffy.Scrape down the sides of the bowl, add the remaining milk and beat for a further 5 minutes, or until smooth. Place the icing in a piping bag fitted with a 2cm fluted nozzle. Pipe the icing onto the cupcakes. Drizzle with chocolate topping and top with a cherry.

Notes

You can just use extra melted dark chocolate instead of chocolate topping.